Preheat oven to 425F.,______,oil in 6-qt.,Dutch oven over medium heat.,Add bell pepper, and cook, stirring often, 3 minutes.,Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more.,Transfer to bowl and set aside.,Wipe out Dutch oven; fill with water, and bring to a boil.,Add pasta, and cook about 4 minutes, or until just al dente.,Drain and transfer to clean bowl.,Drizzle with 2 tsp.,olive oil, and toss to coat.,Return Dutch oven to stove.,Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering.,Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk.,Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles.,Remove from heat, and stir in cheese.,Season to taste with salt and pepper.,Add pasta, bell pepper mixture and tofu, and stir to combine.,Mix breadcrumbs with remaining 1 tsp.,oil in small bowl; sprinkle over casserole.,Bake uncovered, 20 minutes, or until golden.,Serve hot.